FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, mackerel fillet cutting, marinating in lemon juice nearly 15 minutes and frying in vegetable oil, fresh cabbages chopping and freezing, paprika and bulb onions chopping and sauteing in vegetable oil, dry white wine, fish broth, salt, citric acid and black hot pepper mixing to produce a sauce, sequential packing, sealing and sterilisation of cabbages, mackerel fillet, paprika, bulb onions and sauce. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: mackerel fillet - 480; vegetable oil - 24; ornamental cabbages - 250; bulb onions - 74.9-75.8; paprika - 101.2; lemon juice - 20; dry white wine - 50; salt - 12; citric acid - 0.05; black hot pepper - 0.3; fish broth till the target product yield is equal to 1000.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
1 ex
